"Recipe:
Ingredients:
Cauli-mash
1 cauliflower head
Salt/pepper
Garlic salt
Nutmeg
2 tbsp extra virgin Coconut oil or Coconut butter
1 egg
Veggie Filling:
3 3/4 cups mushrooms (combination of shiitake and chestnut)
2 carrots
1 large leek
1 spring onion
1 garlic clove
1 tomato
1 tbsp tomato puree
1 tsp lemon thyme
2 sage leaves
2 basil leaves
1- 1 1/2 cups boiling water
salt/pepper
1 tbsp organic natural maple syrup (optional)
Extra virgin coconut oil
Method:
Start by preheating the oven to 375 F / 190 C In a food processor, pulse the mushrooms until they appear minced. You don’t want them to be too fine. Add 1 small tsp of coconut oil to a pan. Chop the leek, spring onion and carrots and add to the pan on a low-med heat. (Tip: if the leek/spring onion start sticking to the pan before golden just add a tiny bit of water. It will allow the leek to cook for longer.)
Once the leek starts to golden add the chopped garlic clove until aromatic. Add the minced mushrooms, tomatoes, herbs and tomato puree and stir.
Add the boiling water and cover the pan. Simmer on a low heat for around 20 mins. Or until you see the water evaporate.
Season with salt/pepper and maple syrup (optional).
While the veggies are simmering steam the cauliflower for 10-12mins until soft. Cut the florets and add to the food processor. Puree till smooth/resembles mash.
Add the egg, coconut oil or butter, salt, pepper, nutmeg and process.
Add the filling into a pyrex oven dish and spread the cauli-mash on top.
Use a fork to create a lined ‘shepherd’s pie’ pattern and drizzle some olive oil on top to help it brown.
Place in the oven for 30 mins (Tip: if you want a really golden brown top, grill at 375 F for 10 mins.)
More Recipes from Healthy Remedy"
Ingredients:
Cauli-mash
1 cauliflower head
Salt/pepper
Garlic salt
Nutmeg
2 tbsp extra virgin Coconut oil or Coconut butter
1 egg
Veggie Filling:
3 3/4 cups mushrooms (combination of shiitake and chestnut)
2 carrots
1 large leek
1 spring onion
1 garlic clove
1 tomato
1 tbsp tomato puree
1 tsp lemon thyme
2 sage leaves
2 basil leaves
1- 1 1/2 cups boiling water
salt/pepper
1 tbsp organic natural maple syrup (optional)
Extra virgin coconut oil
Method:
Start by preheating the oven to 375 F / 190 C In a food processor, pulse the mushrooms until they appear minced. You don’t want them to be too fine. Add 1 small tsp of coconut oil to a pan. Chop the leek, spring onion and carrots and add to the pan on a low-med heat. (Tip: if the leek/spring onion start sticking to the pan before golden just add a tiny bit of water. It will allow the leek to cook for longer.)
Once the leek starts to golden add the chopped garlic clove until aromatic. Add the minced mushrooms, tomatoes, herbs and tomato puree and stir.
Add the boiling water and cover the pan. Simmer on a low heat for around 20 mins. Or until you see the water evaporate.
Season with salt/pepper and maple syrup (optional).
While the veggies are simmering steam the cauliflower for 10-12mins until soft. Cut the florets and add to the food processor. Puree till smooth/resembles mash.
Add the egg, coconut oil or butter, salt, pepper, nutmeg and process.
Add the filling into a pyrex oven dish and spread the cauli-mash on top.
Use a fork to create a lined ‘shepherd’s pie’ pattern and drizzle some olive oil on top to help it brown.
Place in the oven for 30 mins (Tip: if you want a really golden brown top, grill at 375 F for 10 mins.)
More Recipes from Healthy Remedy"